Pumpkin Pie Chia Pudding

This pumpkin chia pudding tastes like fall in breakfast form. It’s creamy, warmly spiced, lightly sweet, and—most importantly—thick enough to scoop.

Made with pumpkin puree, soy milk, chia seeds, maple syrup, and cozy pumpkin pie spices, it takes just a few minutes to stir together before the fridge does the rest. Make a batch at night and you’ll have an easy grab-and-go breakfast, snack, or little pumpkin pie moment waiting for you the next day.

Top it with a splash of creamy soy milk, chopped pecans, maple syrup, and cinnamon for the full cozy experience.

Why You’ll Love This Pumpkin Chia Pudding

There are plenty of chia puddings out there, but this one is for anyone who wants their pudding thick, creamy, and seriously scoopable.

• Easy to make ahead. Mix it up in minutes and refrigerate overnight.
• Perfectly pumpkin-y. Real pumpkin puree gives it both flavor and that beautiful autumn color.
• Thick and satisfying. A generous ratio of chia seeds creates a spoonable pudding instead of a runny one.
• Naturally vegan. Soy milk makes it creamy without any dairy.
• Easy to customize. Add more maple syrup, loosen it with extra milk, or blend it completely smooth.
• Meal-prep friendly. It keeps well in the fridge for several days.

Pumpkin Chia Pudding Ingredients

You only need a handful of simple ingredients to make this cozy fall breakfast.

Soy Milk

Soy milk creates a creamy base and adds a little extra richness. You can substitute another unsweetened plant-based milk, although the final thickness may vary slightly.

Pumpkin Puree

Use plain canned pumpkin puree, not pumpkin pie filling. The pumpkin gives the pudding its color, subtle sweetness, and unmistakable fall flavor.

Maple Syrup

Maple syrup pairs especially well with pumpkin and warm spices. You can adjust the amount depending on how sweet you like your breakfast, or use agave nectar, sugar, or any other sweetener of choice.

Cinnamon + Pumpkin Pie Spice

Using both gives the pudding a fuller pumpkin-pie flavor. Pumpkin pie spice usually contains a combination of cinnamon, ginger, nutmeg, cloves, and/or allspice.

Chia Seeds

These little seeds are what transform the pumpkin mixture into pudding. As they sit in the liquid, they absorb moisture and form their signature gel-like coating.

How to Make Pumpkin Chia Pudding

The actual hands-on work takes only a few minutes.

1. Create the pumpkin mixture

Add the soy milk, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, and salt to a large bowl, container, or jar. Whisk thoroughly until the pumpkin is completely incorporated and you have a smooth, creamy orange mixture.

3. Add the chia seeds

Pour in the chia seeds and whisk again until they’re evenly distributed throughout the pumpkin mixture.

4. Whisk one more time

Let the mixture rest for about 5 minutes, then whisk again.

This little second-whisk trick is worth doing. Chia seeds can settle together and form clumps as they initially absorb liquid, so stirring again helps them stay evenly dispersed.

5. Refrigerate

Cover and refrigerate for at least 2 hours, or preferably overnight.

The chia seeds will continue absorbing the liquid until the mixture becomes wonderfully thick and pudding-like.

6. Stir and adjust

Give the chilled pudding a good stir before serving.

If it’s thicker than you’d like, stir in a small splash of soy milk until it reaches your perfect consistency.

7. Add the toppings

Spoon the pudding into bowls or jars and finish with a splash of soy milk, chopped pecans, maple syrup, and a dusting of cinnamon.

The Secret to Really Thick Chia Pudding

If you’ve ever made chia pudding that stayed frustratingly soupy, the ratio of chia seeds to liquid is usually the culprit.

This recipe intentionally uses enough chia seeds to create a very thick, scoopable pumpkin chia pudding. The pumpkin puree helps give the base additional body, too.

For the best texture:

• Measure the chia seeds accurately.
• Whisk thoroughly when you first add them.
• Whisk again after about 5 minutes.
• Give the pudding at least 2 hours to set.
• For the thickest texture, refrigerate it overnight.

And remember: you can always stir in more milk later. It’s much easier to thin a thick chia pudding than rescue one that never set.

Make It Smooth

Not into the texture of whole chia seeds?

Once the pudding has fully thickened, transfer it to a blender and blend until creamy and smooth.

You’ll get something closer to a traditional pudding or pumpkin mousse while keeping all that cozy pumpkin spice flavor.

Pumpkin Chia Pudding Toppings

The pudding is delicious straight from the fridge, but toppings make it extra fun. Try adding:

• Pumpkin seeds
• Vegan whipped cream
• Granola
• Sliced banana
• Diced apples
• Coconut flakes
• Vegan yogurt
• A spoonful of nut or seed butter

For a more dessert-like version, a little vegan whipped cream would be very welcome here.

Make-Ahead Breakfast for Fall

This is exactly the kind of breakfast that makes busy mornings easier.

Prepare it the night before, divide it among small jars, and store them in the refrigerator. In the morning, just add toppings and grab a spoon.

You can even leave the toppings off until serving so the nuts and granola stay crunchy.

How Long Does Chia Pudding Last?

Store pumpkin chia pudding in an airtight container in the refrigerator for up to 5 days.

If it gets even thicker as it sits, simply stir in another splash of soy milk before eating.

For meal prep, you can portion the pudding into individual jars as soon as it has set.